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Ragout Sauce

(Sauces.) - (The Lady's Own Cookery Book)







One ounce of salt; half an ounce of mustard; a quarter of an ounce of

allspice; black pepper ground, and lemon-peel grated, half an ounce

each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne

pepper two drachms. Pound all these, and pass them through a sieve,

infused in a quart of vinegar or wine, and bottle them for use.



Spice in ragout is indispensable to give it a flavour, but not a

predominating one.











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